Instructions: Heat oil in a nonstick skillet over medium heat. Add onions, garlic and spices and cook, stirring occasionally, for 4 minutes or until onions are light brown and soft. Add orzo, tomatoes and lentils; saute for 1 minute or until all ingredients are combined well. Add parsley, lemon juice and salt; remove from heat; set aside. Place squash halves in a micro-safe dish, cut-side down in 1/2" water. Cover lightly with plastic wrap and micro HIGH for 12 to 15 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture; lightly cover dish and micro HIGH for 6 to 8 minutes or until heated through. Alternatively, squash can be placed cut-side down in a shallow baking dish with 1/2" water, covered with foil and baked in a 375 oven for 45 to 50 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture, cover dish and bake for 30 minutes until heated through. Meanwhile, place marinara sauce in a pan and cook over medium heat until heated through. Pour about 1/4 c sauce onto each serving.

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